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Cowboy Butter Lemon Bowtie Chicken with Broccoli

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A quick and delicious skillet pasta dish featuring tender chicken, bowtie pasta, and fresh broccoli in a rich, buttery lemon sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz bowtie (farfalle) pasta
  • 2 cups broccoli florets
  • 1 tsp Cajun seasoning, more or less to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1/2 tsp crushed red pepper flakes, optional
  • 1 tsp Dijon mustard
  • Juice and zest of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 2 tbsp olive oil for cooking the chicken
  • 6 tbsp unsalted butter for the sauce
  • 1/2 cup grated Parmesan cheese plus extra for topping
  • 1/2 cup reserved pasta water to adjust sauce consistency

Instructions

  1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following package timing. Reserve 1/2 cup of the pasta water, then drain the pasta.
  2. During the last 2 minutes of the pasta cook time, add broccoli florets to the boiling water to blanch. Drain together and set aside.
  3. Pat chicken pieces dry and season with Cajun seasoning, garlic powder, smoked paprika, salt and pepper.
  4. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the chicken in a single layer and sear until golden on the first side, about 3 minutes. Flip and cook another 2 to 3 minutes until the chicken reaches 165°F internally. Remove chicken to a plate and tent loosely.
  5. Reduce the heat to medium. In the same skillet melt 6 tablespoons unsalted butter. Scrape up any browned bits from the pan; they add flavor.
  6. Stir in Dijon mustard, lemon zest and lemon juice, and crushed red pepper flakes if using. Let the mixture bubble gently for 30 seconds so the lemon brightens the butter without breaking it.
  7. Add 1/2 cup grated Parmesan and whisk to combine. If the sauce seems too thick, whisk in reserved pasta water a little at a time until you reach a silky consistency.
  8. Return the cooked chicken to the skillet, then add the drained pasta and blanched broccoli. Toss gently to coat everything with the sauce.
  9. Taste and adjust salt and pepper. Stir in chopped parsley and chives. Serve immediately with extra Parmesan grated on top.

Notes

Use freshly grated Parmesan for better melting and flavor. Substitute butter and Parmesan with plant-based options for a dairy-free variant.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-bowtie-chicken-with-broccoli/